The Royal Chef At Home: Easy Seasonal Entertaining

GREEN CHILI CHICKEN & BLACK BEAN ENCHILADAS

THIS IS PROBABLY ONE OF THE MOST POPULAR DISHES ON MY EATING ROYALLY CATERING MENU HERE IN DALLAS AND WHILE THE RECIPE BELOW IS FOR FOUR SERVINGS, THIS SCALES UP EASILY TO SERVE A CROWD. Beautiful corn tortillas stuffed to the brim with chicken, cheese and black beans and smothered in a yummy green chili sauce topped with more cheese and sour cream. What says Cinco de Mayo more than that! MAKES 4 PORTIONS

8 corn tortillas 1 cup vegetable oil 2 cups Mozzarella cheese 2 cups chicken breast, cooked and shredded ½ cup sour cream ½ cup Monterey jack cheese ½ cup chopped fresh cilantro

2 jalapeño peppers, seeded and chopped 8 poblano peppers, seeded and chopped 2 green bell peppers, seeded and chopped 1 pound fresh tomatillos, husks removed 1 bunch cilantro, rough chopped 1 cup chicken broth

1 (15 ounce) can black beans, drained 2 tablespoons fresh chopped cilantro 1 tablespoon sriracha chili sauce 2 teaspoons fresh lime juice 2 teaspoons fresh garlic, minced

1 large yellow onion, diced 4 cloves garlic, minced

1 Add the black beans, cilantro, sriracha, lime juice and garlic to a food processor and pulse until blended. Season with salt and pepper. Set aside. 2 Sauté the yellow onion and garlic in a heavy pan until soft and translucent. Add the onions and garlic to a blender with the jalapeño, poblano and bell peppers, tomatillos, cilantro and chicken broth and blend until smooth. Set aside.

3 Heat the vegetable oil in a large skillet and cook the tortillas until soft and pliable. Dry with paper towel and stuff with the chicken, black beans and cheese and roll. Place in a casserole dish, seam side down, and cover with the green tomatillo sauce. Top with the sour cream and cheese and bake at 350ºF for about 15-20 minutes until the cheese has melted and the chicken is hot. Garnish with the chopped cilantro before serving.

SPRING · CINCO DE MAYO

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